Peanutty Cream Filled Pastry Shells Food

PEANUTTY CREAM-FILLED PASTRY SHELLS

Steps:

• Bake puff pastry shells according to package directions. Cool completely. Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add the peanut butter, milk and lemon juice. Fold in whipped topping., Place shells on a waxed paper-lined baking sheet. Remove tops; save for another use. Pour 1 teaspoon hard-shell topping into each pastry shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for 30 minutes or until firm. , Let stand at room temperature for 5 minutes before serving.

PASTRY CREAM

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

CREAM PUFF SHELLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
• Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

Steps:

• Cook scallops in boiling salted water for 7-10 minutes and drain.
• Melt butter in large sauce pan.
• Add flour, salt and red pepper.
• Blend well.
• Add cream and milk stirring well and cook until thickened.
• Add paprika and worcestershire sauce.
• Blend well, cover and cook 10 minutes over medium heat.
• Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
• Add crab and cook 10 minutes longer.
• Add Sherry, to taste; try 2 tablespoons to begin with.
• It makes a lot of sauce - so says the recipe.

SWEET PASTRY SHELL

Steps:

• In a food processor, combine flour, salt, and butter; pulse until mixture resembles coarse breadcrumbs. Add sugar and egg yolks; pulse until dough comes together. Turn dough out on a piece of plastic wrap, form into a ball, wrap, and chill for at least 1 hour.
• Preheat oven to 375 degrees. Place a fluted 12-inch tart pan with a removeable bottom on a baking sheet. Coarsely grate chilled pastry into pan. Press dough down evenly, about 1/8-inch thick, on the bottom and up sides of pan; do not let pastry warm. Chill again for at least 30 minutes.
• Line shell with parchment paper and pie weights. Bake until lightly browned, 20 to 25 minutes. Allow shell to cool before filling, and remove pie weights.

PUFF PASTRY SHELLS

Steps:

• Beat egg and water together in a small bowl.
• Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

PASTRY SHELLS

Steps:

• Mix and sift flour.
• Cut in shortening with a knife. Add only enough water to hold the ingredients together.
• DO NOT KNEAD.
• Divide the dough into 2 parts and roll out onto a slightly floured wooden board.
• Line the pie pan with only 1 of the dough parts.
• Pinch the edges or use a fork to make the edged design.
• Poke the bottom of the shell with the fork.
• Bake in oven at 460* for 10 - 15 minutes.
• **Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells.